Banquet Cook
PRIMARY OBJECTIVE OF POSITION:
The banquet cook will provide and maintain high quality standards and procedures in preparing and serving food while keeping the banquet kitchen clean, safe and a sanitary environment in which to work. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.
RESPONSIBILITIES AND JOB DUTIES:
- Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
- Prepares all the prep work for menu items using standardized recipes as your guide for the outlets; sets up and prepares items for banquets per prep lists and Banquet event orders and all other duties as assigned.
- Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers too protect against waste and spoilage.
- Maintains area in a clean and sanitized condition at all times.
- Due to the cyclical nature of the hospitality industry, colleagues may be required to work varying schedules to reflect the business needs of the hotel.
- Performs other duties as required by Management.
PHYSICAL DEMANDS:
While performing the duties of this Job, the associate is regularly required to walk, use hands to finger, handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear. The employee is occasionally required to stand and taste and smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Employee must be able to use a chef knife.
SPECIAL SKILLS REQUIRED:
- Problem Solving: Uses reason even when dealing with emotional topics.
- Technical Skills: Assesses own strengths and weaknesses; Strives to continuously build knowledge and skills; Shares expertise with others.
- Customer Service: Responds promptly to internal and external customer needs; Responds to requests for service and assistance; Meets commitments.
- Interpersonal Skills: Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others’ ideas and tries new things.
- Oral Communication: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
- Written Communications: Writes clearly and informatively; Able to read and interpret written information.
- Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of the team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
- Quality Management: Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
- Cost Consciousness: Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenues; Conserves organizational resources.
- Diversity: Shows respect and sensitivity for cultural differences; Promotes harassment-free environment.
- Ethics: Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically.
- Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization’s goals and values.
- Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
- Motivation: Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
- Planning/Organizing: Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources.
- Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
- Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
- Quantity: Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
- Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
- Adaptability: Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays or unexpected events.
- Attendance/Punctuality: Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
- Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with alternate plan.
- Initiative: Volunteers readily; Asks for and offers help when needed.
EDUCATION/EXPERIENCE REQUIRED:
Some prior cook experience is preferred. Working knowledge of how to clean and cut various fruits and vegetables; must be familiar with classical knife cuts. High School diploma preferred.
LICENSES OR CERTIFICATES:
Ability to obtain any government required license or certificate.
